Time To Channel My Inner Cartman
Why look, Kyle. Is that a big yummy porterhouse all covered with Montreal seasoning on the grill?
Oh, and are those baby ‘bella mushrooms I see cooking too?
You know, Kyle, I just don’t think there will be enough for you.
I’ll just have to eat this all myself.
Yesssssssss.
Fun, Swill Food and Grog | Mr. Bingley | 
July 14, 2010 9:27 am
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Jeezoo, son. Quit EATING!
Can’t do big mushrooms like that but loves porterhouses. I can eat one like that all by itself with a bottle of wine or a sixpack. Not worth a damn afterward but that’s another story. 🙂
We had a restaurant in New Orleans (Charlies Steakhouse) that served steaks a little bigger than that one for about what you paid for that one. Not sure if they’ve come back since Katrina. They were in a flooded area. The grill is fine but that 1800º oven is a whole other thing.
Porterhouse is the best steak evah and that’s a mighty fine looking one, Bing.
I’ll answer the Alton Brown thing here. In a recent Good Eats ep (Porterhouse Rules) he devised a way to get steakhouse (high-end, natch) quality porterhouse at home. Not that I have any issues with just throwing it on the grill, mind you, but for the sake of innovation and whatnot, it was a cool method. He used a cinderblock, a Weber chimney and the grill grate from the Weber, a large stainless bowl and one nice-sized, aged porterhouse doused only with a bit of kosher salt.
To set up, he put cinderblock down, put the grate on top of the cinderblock, put the chimney on top of the grate. He filled the chimney with 1 pound of lump, waited for the coal to be ready then moved the chimney and blew off all remnants of ash. He then put the steak on the grate and put the chimney ON TOP of the steak. Did this for 90 seconds a side (IIRC). Then he moved the grate to the top of the chimney, steak on top of grate and put the stainless steel bown on top of that for an additional amount of time (just can’t remember).
All this done to closely mimic the high-heat steakhouse method – since they use those super heat ceramic ovens. Of course, even lump’s not going to give you 1800 degrees, but you should be able to get 1200 (according to AB) under that chimney. Personally, I just crank my coal grate until it’s right up under my CI grates and sear ’em on both sides then drop the grate and cook and additional minite and a half per side (or so). Haven’t been to a steakhouse yet that cooks ’em better than that.
*bown=bowl in some crazy, mish-mashed typo frequenting world I live in.
Ah, so that’s what you were referring to; I’ve used the chimney doing filets, as the guys on the WSM board talk about it a lot. I put the chimney on the charcoal grate on the WSM and then the grilling grate on top of that; it works fine but I’m less concerned about sear than I used to be.
You know there’s a “Let’s talk wine” post there and I’m rather surprised that you’ve not yet thrown your hat in the ring. 🙂
Oh my, that surely does look good. The WSJ had an article a year or two ago about how to home-age beef. Apparently a lot of chefs get their beef at Costco and then rig up contraptions to age their beef in the fridge (involving fans and what not). It was fun reading but I wasn’t tempted to try it.
Alton Brown also showed how to home dry age in the above-referenced episode. As long as the fridge was recently cleaned, I don’t think it’d be a problem.
That is one beautiful steak. I can’t get results like that from my Aussie Walkabout grill…
I’d also like to thank you for helping me defend the environment by eating cows. The more cows, pigs and chickens we eat, the fewer there are to fart and cause global warming. I think grilling a nice steak should count as a carbon offset.
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